Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius)
Place the mashed pumpkin to a large bowl, add tapioca starch, syrup maple, coconut milk, vanilla, salt and spices and mix well
In a small bawl mix together vegan melted butter and maple syrup and set aside.
Hold a rice paper under running water for a second or two - no more. The less water, the crispier the pastry bites will be - If the rice paper is not entirely wet after two seconds, place it on a surface, and massage it with the palm of your hand to disperse the liquids.
Place two tablespoons of the filling in the center of the rice sheet (see photo).
Fold the "left wing" on top of the center (see image).
Next, fold the "right wing" on top of the "left wing".
Next, fold the "bottom wing;
And finally fold the "upper wing" - you can roll the excess under the "package" that was created from the folding.
Brush generously with melted vegan butter mixture, and sprinkle pumpkin seeds on top.
Place in the oven and bake for 15 minutes. Increase to 392 degrees Fahrenheit (200 degrees Celsius) and bake for about 10 minutes more, until golden.
Remove the pastry bites from the oven and carefully place them on a rack to cool, so the bottom remains crispy. .
Serve at room temperature or slightly warm
